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Ripper Thai beef noodle salad recipe
Ripper Thai beef noodle salad recipe
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Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
30 minutes
Spice up your kitchen with this quick and delicious Thai favorite that can be prepped in advance.
Ingredients:
  • 100g pkt dried rice vermicelli noodles
  • 60ml (1/4 cup) lime juice
  • 25ml fish sauce
  • 5 tsp finely chopped palm sugar
  • 20.00 ml finely chopped fresh lemongrass
  • 3 makrut lime leaves, thinly sliced
  • 1 long fresh red chilli, finely chopped
  • 400g Beef Rump Steak Regular, fat removed
  • 2 Lebanese cucumbers, peeled into ribbons
  • 200g punnet grape tomatoes, halved
  • 187.50 ml fresh mint leaves
  • 187.50 ml fresh coriander leaves
  • 55g (1 cup) trimmed bean sprouts
  • 3 spring onions (shallots), thinly sliced
Instructions:
  • Cook the noodles according to the instructions on the packet. Mix lime juice, fish sauce, palm sugar, lemongrass, makrut lime, and chili in a small bowl.
  • Preheat a barbecue grill or chargrill to medium-high heat. Brush the beef with a touch of the lime juice mixture. Grill for 3 minutes on each side for medium doneness or until cooked to your preference. Place on a plate and let it rest.
  • Mix together noodles, cucumber, tomato, mint, coriander, bean sprouts, and spring onion in a bowl. Slice beef thinly against the grain and add to the noodle mixture. Pour in the rest of the lime juice mixture and toss everything together.

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